Full recipe:
Thoroughly pat dry chicken wings with paper towels in multiple batches (moisture is the enemy of crispy skin).
Season with olive oil and kosher salt.
Set up Kamado Joetisserie for 350F direct, with the coals banked up towards the back.
Plan for 30 minutes at 350F, then 20-30 minutes at 375F and a final 15 minutes at 425F.
Wings are done when the skin is visibly sizzling.
For the potatoes, mix together potatoes of your choice with olive oil, fresh rosemary, kosher salt and pepper and place underneath wings to catch drippings and fat.
Potatoes will be done around 30-45 minutes depending on the size of the pieces. Note that temp will be hotter down by the coals (and potatoes) than by the dome thermometer.
For the sauce, set pot on medium low and warm one bottle of Mama Dita’s “The Red” hot sauce with 5 tbs of butter, mixing occasionally.
Pour over wings and serve immediately.
Enjoy!
by EmbersOnlyBBQ
3 Comments
I want one of those baskets but they are soo expensive. Looks greeat
Looks great! Do you put the pan directly on the coal?
Man they really get you with the pricey accessories. I’ve got a few, most recently the joetisserie and almost $200 for a basket is excessive but of course with it being football season I’ll fucking buy it for wings.